German Sweet Chocolate Cake Recipe

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This recipe for German Sweet Chocolate Cake, by Donna Field, is from Thyme and Season,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.

Directions:

Directions:

Preheat oven to 350°. Grease and flour three 9-inch cake pans, then line them with waxed paper, cut to fit. Grease and flour the waxed paper or spray with Bakers Joy. Redundant, but necessary.

Melt the chocolate in the boiling water. Set aside.

Sift together the flour, baking soda and salt. Set aside.

Beat the egg whites until stiff peaks form; refrigerate.

In the large bowl of an electric mixer, cream butter and sugar, allowing mixer to run for 5 minutes. Add egg yolks, one at a time, beating well after each addition. Let mixer run an additional 2 minutes. With mixer running, add vanilla and chocolate/water mixture.

Pour the batter into the three prepared cake pans. Bake at 350°F for 30 to 35 minutes or until a cake tester comes out clean. Cool on racks. Frost top and fill between layers with Coconut-Pecan Frosting.

Number Of
Servings:

Number Of
Servings:

10-12

Preparation
Time:

Preparation
Time:

45 minutes

Personal
Notes:

Personal
Notes:

German Chocolate Cake is actually Texan -- not German. The Baker's chocolate company bought a company called German's that made a mild dark chocolate. In the fifties, a Dallas newspaper printed a recipe for chocolate cake using "Baker's German's Sweet Chocolate," and the rest is history.

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